I am not a huge lover of sweets. However, Magic Cookie Bars are my weakness. That is exactly why I only make them from Thanksgiving to Christmas. If I made them any more than that, I would end up hating them from eating them all of the time and would have to purchase an entire new wardrobe because of eating them all of the time.
When our daughter was a newborn, I stayed home most every day because she was so new and it was cold out and I didn’t want people touching or looking at her…yes, I’m that parent. I made a batch of Magic Cookie Bars and one slice was gone when GW left for work. I ate the ENTIRE pan in the 12 hours he was gone. So what did I do? I made another pan and took a slice out if it trying to cover up that I ate the entire pan while he was gone! It was the ONLY time I’ve ever done that and the last! Therefore, my rule of no Magic Cookie Bars eleven months out of the year! We crack up about that every Christmas season. Oh, and speaking of Christmas, these are Santa’s FAVORITE cookies every year and looks forward to stopping at our house for his share.
The common name for these scrumptious treats would be found under Seven Layer Magic Cookie Bars. I am not a fan of butterscotch chips so I leave those out. I am a fan of, however, graham cracker crusts. And if you are a fan like I am, you can double the amount for the bottom layer and adjust the baking time. I also assemble mine differently too. If you want the original version, message me and I’ll be happy to give it to you or Google Seven Layer Magic Cookie Bars.
- Non-Cooking Spray
- 1 1/2 Cups of Graham Cracker Crumbs (double if you like thicker graham cracker crusts)
- 1/2 Cup Melted Butter (1 Cup for doubled graham cracker crust)
- 1 (14 ounce) Sweetened Condensed Milk
- 1 Bag of Semi-Sweet Chocolate Chips
- Flaked Coconut
Heat oven to 350º. Spray 13 x 9 inch baking dish with non-stick cooking spray LIGHTLY. Don’t use a heavy hand while spraying or it will be difficult to spread the graham cracker crust layer. Just use enough that it won’t stick.
Melt your stick of butter, add your graham cracker crumbs and mix. I use a spatula and kind of glide it through and mix it up. You want it to be crumbs not a glob.
Place the crumb mixture in the baking dish and gently share it throughout the pan. Once you have it where it needs to be, I take an icing spatula and gently press it down to make a solid base.
Bake for 5 minutes in the 350º oven. If you doubled the graham cracker crust, bake it for 10 minutes. Remove from oven.
Spread the bag of chocolate chips evenly over the crust. Careful not to touch the side of the dish as it will still be very hot.
Place a layer of the flaked coconut over the chocolate chips. The recipe I went from said 1 1/3 cups. I just use whatever I want and cover the chocolate chips. Use your own judgement and taste here.
Now, you are going to open the sweetened condensed milk and pour it over the coconut. Be careful not to let it pour out all at once or you will have a mess and you cannot spread it over the coconut with a spatula or else you will have a glob of a mess! I wave my hand back and forth giving it time to gently pour from the can almost like a drizzle. Try not to let it collect around the edges of the pan. It tends to burn and makes it a very tough piece of cookie.
Place back in the oven and let bake 20 to 25 minutes. You want the top to be golden so start checking it around 18 minutes depending on how your oven bakes.
Enjoy!!! And please, let me know if these are your new favorite Magic Cookie Bars!
Santa approved here!